Pulled Chicken Empanadas

1. 1

   Put the onion, pepper, and oil in a large skillet over medium-high heat and cook until softened, about 5 minutes.

2. 2

   While this is cooking, pull the meat from the chicken, discarding the skin and bones.

3. 3

   Add the chicken to the skillet along with the tomatoes, Creole seasoning, olives, hot sauce, and salt and pepper, to taste.

4. 4

   Bring this to a boil, then reduce the heat and simmer for about 20 minutes.

5. 5

   Let cool while you make the dough.

6. 6

   Stir together the arepa flour and warm water with your hands until the dough is smooth.

7. 7

   Cover with plastic wrap and let rest for 5 minutes.

8. 8

   Take a piece of the dough and roll it into a ball about the size of a lemon.

9. 9

   Put it on a piece of plastic wrap and place another piece of wrap on top.

10. 10

    Pat out into a 5-inch circle.

11. 11

    Remove the top piece of plastic and put 3 tablespoons of the pulled chicken onto the center of the circle, leaving a 1/2-inch border.

12. 12

    Using the plastic wrap, fold the dough over to enclose the filling and form a semi-circle.

13. 13

    Press the edges together.

14. 14

    Using the rim of a small saucer, trim off the edge of the empanada.

15. 15

    Repeat to make the rest.

16. 16

    Put about 1/2-inch of vegetable oil in a skillet over medium-high heat.

17. 17

    Dip the end of a wooden spoon into the oil: when bubbles form around it the oil is hot enough for frying.

18. 18

    Fry the empanadas, a few at a time, until they are golden brown, about 3 to 5 minutes on each side.

19. 19

    Drain on paper towels.

20. 20

    Serve warm.

21. 21

    Note: Mozzarella cheese and a mixture of diced pear and crumbled gorgonzola cheese also make great fillings for these empanadas.

* Per serving · 4 servings · Values may vary.